Guacamole (from Nahuatl ahuacamolli — avocado sauce) is pre-Columbian — the Aztecs ate avocado with chilli and tomato. The current preparation is essentially unchanged from its pre-conquest form.
Guacamole — avocado processed with lime, salt, and optional additions — is one of the most misrepresented preparations in Mexican cooking outside Mexico. The correct version is coarsely textured (not smooth), uses the molcajete or a fork (not a blender), is seasoned more assertively than most non-Mexican cooks expect, and is made and served within 30 minutes of preparation. The browning (enzymatic oxidation of the avocado's polyphenol compounds — PPO reaction) is arrested by the lime juice but not indefinitely.
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